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Quinoa sweet potato and bean salad
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Preparation time:
40 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
677
Calories
83 g
Carbohydrates
28 g
Protein
19 g
Fat
Ingredients:
 | Olive oil | 1 Teaspoon |
 | Onion (fresh) | ¼ (25 g) |
 | Sweet potatoes (fresh) | ⅓ (100 g) |
 | Quinoa | 30 g |
 | Garlic (fresh) | ⅕ (0,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Turmeric powder, turmeric | ¼ Tablespoon |
 | Cumin | ⅛ Tablespoon |
 | Kidney beans (canned) | 100 g |
 | Lemon (fresh) | ⅛ (10 g) |
 | Chili pepper, hot pepper (fresh) | ¼ (1,25 g) |
 | Coriander powder | ⅛ Tablespoon |
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Preparation:
Step 1:
Peel sweet potato and cut into 1-2 cm cubes and put in a bowl. Add 0.5 tablespoons olive oil and mix. Preheat the oven to 200 °C (convection oven 180 °C; gas: level 3). Line a baking sheet with parchment paper, spread sweet potatoes on it and bake in the 15-20 min.
Step 2:
Meanwhile, rinse quinoa with water. Heat 2.5 times the amount of salted water and cook quinoa in it for about 15 minutes until al dente. Allow to cool.
Step 3:
Peel and finely dice the onion and garlic. Cut chili pepper in half lengthwise, remove seeds, wash and chop. Rinse kidney beans and drain in a sieve. Heat the remaining oil in a frying pan. Add the onion and garlic and sauté over medium heat for about 2 minutes. Add chili and sauté everything for another 2 minutes.
Step 4:
Add lemon juice to the pan, add spices, stir in beans and heat everything over medium heat. Add drained quinoa and sweet potato and stir in gently. Season with salt and pepper. Ready salad pour into a bowl.
Macronutrient distribution:
The recipe Quinoa sweet potato and bean salad is composed of the following macronutrients.
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Kitchen utensils needed:
Baking paper
Baking tray
Bowl
Coated pan
Cutting board
Kitchen knife
Oven
Peeler
Sieve
Stove
Tablespoon
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